Beer-battered Shrimp
Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Appetizer
Cuisine American
For the Dip
- 3/4 cup mayo
- 1/3 cup chili garlic sauce, (Thai)
For the Batter
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1 bottle lager, your favorite brand, as needed
For the Shrimp
- 750 grams shrimp, peeled, deveined, tails removed, (1 1/2 lbs)
- cooking oil, as needed
Stir together the Dip ingredients in a bowl, cover and place in the fridge for at least 2 hours and up to 2 days.
A few hours before you intend to cook the shrimp, make the batter. In a medium bowl, add the Batter dry ingredients and whisk together. Stir in lager as needed to make a thick batter. Cover the bowl and let sit at room temp for 2 to 4 hours.
When ready to cook, preheat your oven to 100 C (200 F), line a baking sheet with paper towels. Heat about 1/2 inch of oil in a heavy deep pan to 180 C (350 F).
When the oil is hot, dip shrimp in batter, letting excess drip back into the bowl. Working in batches, carefully place the shrimp into the hot oil, and fry for 2 to 2 1/2 minutes or until golden brown, remove shrimp with slotted spoon and place on the prepared baking sheet. Keep cooked shrimp warm in the oven until all shrimp are cooked.
Serve with the dipping sauce you prepared earlier. Enjoy.